| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 342 | 9g | 1g | 60g |
| sugars | fibre | protein | salt |
| 11g | 6g | 7g | 0.6g |
When I first discovered the Alkanet Paella recipe, I was immediately taken aback by its vibrant hues reminiscent of a lively farmers market in Manhattan’s Lower East Side. The way the colorful fruits blended with traditional Spanish paella reminded me of the diverse tapestry that makes up New York’s culinary scene. In essence, it’s like a love letter to New York, and it’s one that I can’t help but share with you all today.
Why is this recipe so special to me? Its not merely the flavorful layers of a traditional paella – the aromatic saffron threads, the hearty olive oil, garlic, and onions that lay the groundwork. It’s not only the luscious mixed fruits that are put into play, evoking a hint of summertime sunshine. The pièce de résistance, the thing that makes the Alkanet Paella recipe sing, is the inclusion of the alkanet root.
The Extraordinary Alkanet Root
If you’re like me and enjoy a bit of culinary exploration, then the alkanet root with its vibrant purple hue, is sure to pique your interest. This Mediterranean herb not only adds a new dimension of flavor to the dish but also offers substantial health benefits. According to Healthline, Alkanet root is known for its antimicrobial properties, potential ability to heal wounds and lower inflammation. Adding this into a paella dish, not only brings a spectacle of color on the plate but also a benefit to your wellness.
How Does It Pair?
If you ask me what dishes can be paired with this unique paella, I would possibly suggest a simple seafood tapas, perhaps a plate of seared scallops or shrimp sautéed with garlic, to remain in-sync with the Spanish influence. I could also see it serving as the main course alongside a crisp, citrusy salad. Just as NYC’s vast range of flavors all cohesively come together, so do the ingredients in the Alkanet Paella recipe.
In conclusion, loving a recipe involves more than just the pleasant imprint left on our taste buds. It’s a multi-sensory experience. It’s the eye-catching colors, the wafting aromas, and in the case of this beautiful Alkanet Paella recipe, it’s the way it speaks to the heart of who I am—a relentless experimenter in the culinary world and a steadfast lover of food and cultures. I hope you try it, relish it, and in the process, discover another reason to love good food.
What You’ll Need
- 2 cups of short-grain paella rice
- 1 teaspoon of saffron threads
- 4 cups of vegetable broth
- 1/4 cup of olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 bell pepper, diced
- 1/2 cup of alkanet root, chopped
- 1 cup of diced tomatoes
- 1 cup of green peas
- 2 cups mixed fruits (like strawberries, kiwi, and blueberries)
- 1 lemon, sliced into wedges for garnish
- Salt to taste
- Black pepper to taste
Method
Step One
Start by preparing your ingredients. Rinse 2 cups of short-grain paella rice under cold water until the water runs clear. Soak 1 teaspoon of saffron threads in a little warm water to release their flavor. Chop 1 large onion, 4 cloves of garlic, 1 bell pepper, and 1/2 cup of alkanet root. Also dice 1 cup of tomatoes. Prepare 1 cup of green peas, 2 cups of mixed fruits and 1 lemon sliced into wedges for garnish.
Step Two
In a large paella pan or wide shallow skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and bell pepper to the pan and sauté until they are soft and starting to brown, about 5-7 minutes.
Step Three
Add the minced garlic and chopped alkanet root to the pan. Sauté for another 1-2 minutes until the garlic is fragrant. Then add the diced tomatoes and green peas to the skillet and stir to combine everything.
Step Four
Add the saffron threads (along with the water they were soaked in) and the rinsed paella rice to the pan. Stir to combine and ensure all the rice grains are coated with the oil and vegetable mixture. Cook for 2-3 minutes, allowing the rice to toast slightly.
Step Five
Pour 4 cups of vegetable broth into the skillet and increase the heat to bring the mixture to a simmer. Let it simmer uncovered for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Step Six
While the paella is simmering, prepare your mixed fruit by washing, peeling, and slicing the fruit as needed. Set aside.
Step Seven
Once the rice is tender, stir in the mixed fruits. Season the paella with salt and black pepper to taste. Let it cook for another 2-3 minutes to heat through.
Step Eight
Remove the pan from heat and garnish the paella with lemon wedges. Your Alkanet Paella is ready to be served!
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